I love this recipe because it delivers maximum flavor with minimal effort. The meatballs bake instead of fry, the sauce comes together quickly in the microwave, and everything finishes in one pan. The orange zest adds freshness, the soy sauce gives depth, and the brown sugar creates that signature sticky shine. These meatballs disappear fast whenever I make them.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Meatballs 1kg beef mince ½ cup spring onions, chopped 2 Tbsp ginger, grated 2 cloves garlic, crushed 2 tsp black pepper 2 tsp salt 2 eggs 1 cup breadcrumbs 2 Tbsp sesame oil
Orange sauce ½ cup dark soy sauce 1 orange, juice and zest 1 clove garlic, crushed 1 tsp ginger, crushed 3 Tbsp brown sugar 1 tsp black pepper 1 Tbsp rice vinegar
To serve Sesame seeds, toasted
Directions
I preheat the oven to 220°C fan bake and lightly oil an oven tray.
In a large bowl, I mix together all the meatball ingredients using a spoon or my hands until everything is well combined.
I roll the mixture into balls and place them on the prepared tray. I bake them for 10 minutes.
While they cook, I whisk together all the sauce ingredients in a bowl and microwave in 30-second bursts until the sugar has dissolved.
I pour the warm sauce over the par-baked meatballs and return the tray to the oven for another 10 minutes, or until the sauce thickens and coats the meatballs.
I serve the meatballs piled high with a sprinkle of toasted sesame seeds, or plate them with steamed rice and sautéed greens for a full meal.
Servings and Timing
This recipe makes about 30 large meatballs (or around 50 small ones). Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
I add chili flakes or sriracha for heat.
I substitute chicken mince for a lighter version.
I mix in shredded carrot or zucchini for extra moisture and hidden veggies.
I use honey instead of brown sugar for a different sweetness.
I simmer the sauce separately to thicken faster if I’m short on time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or in a skillet over medium heat. I freeze cooled meatballs in a single layer before transferring to a freezer bag for up to 2 months. I thaw them in the fridge or reheat directly from frozen in the oven with a splash of water or sauce.
FAQs
Can I make the meatballs ahead?
Yes, I form them and refrigerate for up to 24 hours before baking.
Can I freeze them raw?
Absolutely—I freeze the rolled meatballs on a tray, then store them in bags.
Can I use light soy sauce?
Yes, but the flavor will be milder.
How do I keep the meatballs moist?
I avoid overmixing and don’t overbake them.
Can I double the sauce?
Yes, especially if I’m serving the meatballs with rice or noodles.
How do I thicken the sauce more?
I bake the meatballs a little longer or simmer the sauce separately on the stovetop.
Can I make them smaller for appetizers?
Yes, I roll them bite-sized and reduce the cooking time.
Can I add vegetables?
Yes, finely chopped peppers, spring onions, or carrots work well.
Can I use chicken instead of beef?
Definitely—ground chicken or turkey makes a lighter version.
Why isn’t my sauce sticky?
It may need more time in the oven to reduce; I simply bake a few extra minutes.
Conclusion
I love how these sticky Asian meatballs deliver bold flavor with very little effort. The citrusy glaze, aromatic meat, and glossy finish make them a standout dish for gatherings or weeknight dinners. They’re always a crowd-pleaser and a recipe I return to again and again.
Tender beef meatballs baked and coated in a sweet, sticky orange–soy glaze with ginger, garlic, and spring onion. Perfect as an appetizer or served with rice for a full meal.
Ingredients
Meatballs
1 kg beef mince
1/2 cup spring onions, chopped
2 Tbsp ginger, grated
2 cloves garlic, crushed
2 tsp black pepper
2 tsp salt
2 eggs
1 cup breadcrumbs
2 Tbsp sesame oil
Orange Sauce
1/2 cup dark soy sauce
1 orange, juice and zest
1 clove garlic, crushed
1 tsp ginger, crushed
3 Tbsp brown sugar
1 tsp black pepper
1 Tbsp rice vinegar
To Serve
Toasted sesame seeds
Instructions
Preheat oven to 220°C fan bake and lightly oil an oven tray.
In a large bowl, mix together all the meatball ingredients until well combined.
Roll the mixture into balls and arrange them on the prepared tray. Bake for 10 minutes.
While the meatballs cook, whisk together all the sauce ingredients in a bowl and microwave in 30-second bursts until the sugar dissolves.
Pour the warm sauce over the par-baked meatballs and return the tray to the oven for another 10 minutes, or until the sauce thickens and coats the meatballs.
Serve topped with toasted sesame seeds or alongside rice and sautéed greens.
Notes
Add chili flakes or sriracha for heat.
Use pork or chicken mince for a lighter version.
Add shredded carrot or zucchini for moisture and extra vegetables.
Swap brown sugar for honey.
Simmer the sauce separately for faster thickening.
